Any Home Bakers Here?

[N F C]

You're up early Sis

I was thinking the same thing of you

 

[sunflour]

I was thinking the same thing of you

I tried to get up before you

 

[N F C]

I tried to get up before you

That whole time zone thing plus my normal early waking time probably makes that difficult. Sorry for being difficult (not)

 

[Aria]

I am determined to LEARN: The Starter is in the fridge
1. take starter out at dinner time
2. add 1/2 cup flour and mix (this is the starter?)
3. 8 pm make the sponge...how ? with the starter that I took out?
Not sure on this. I am adding 1/2 half cup to the starter and mixing.
Then? Put the starter back in refrig? How to make the Sponge?

I am trying. Thanks Aria

 

[Jacquie Button]

The coconut cream pie turned out well yesterday...I was happy the filling set up nicely and DH ate 2 pieces so this one might be a keeper. DH did say he thought a long time ago I had made a coconut pie that was baked and he liked that one best but I don't know where that recipe went to. If any of you have a baked coconut pie recipe, I'd appreciate a copy.

COCONUT CREAM PIE FILLING
3 Cups whole milk
1/2 Cup sugar
1/4 tsp salt
1/4 Cup cornstarch
4 large egg yolks
2 Tab unsalted butter
1 1/2 tsp vanilla extract
1 1/2 tsp coconut extract
1 1/2 Cups sweetened flaked coconut

1. In large saucepan, combine sugar, cornstarch & salt. Mix well, then slowly whisk in milk & egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil & stir 1 minute. Remove from heat.
2. Stir in butter & extracts. Add coconut and mix thoroughly. Pour immediately into pie shell (I used a graham cracker crust).
3. Chill in the fridge at least 2 hours before serving. Garnish with whipped cream.

My Aunt always makes those on Christmas and banana cream and chocolate cream

 

[N F C]

My Aunt always makes those on Christmas and banana cream and chocolate cream

My mom always made fruit pies (which I love too) but sometimes a creamy one just hits the spot.

 

[sunflour]

I am determined to LEARN: The Starter is in the fridge
1. take starter out at dinner time
2. add 1/2 cup flour and mix (this is the starter?)
3. 8 pm make the sponge...how ? with the starter that I took out?
Not sure on this. I am adding 1/2 half cup to the starter and mixing.
Then? Put the starter back in refrig? How to make the Sponge?

I am trying. Thanks Aria

Do you have a specific recipe you want to make? Some use fed starter and some use unfed starter.

To make "fed" starter - take the starter out of fridge, stir it up, discard 1 cup, feed the remaining starter with 1/2 cup lukewarm water and 1 cup of flour. Let it sit out at room temp covered for 4-12 hours til bubbly and it is then ready to use.

But, then once you remove what you need for the recipe feed the starter again and pop it back in the fridge.

 

[Jacquie Button]

Craving a Pineapple Upside down cake today...

Do you make it a cast iron skillet?

 

[Jacquie Button]

toasted pizza like the idea

Yes! I use English muffins when I have left over spaghetti sauce. I toast them a bit first pull them out add the sauce and cheese + toppings and throw back in on high and easy snack or lunch.

 

[Jacquie Button]

Have a bite! Lol!